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Sides | |
| Kosher salt and freshly ground black pepper 1 1/4 pounds red potatoes, cut into 1/2-inch chunks 4 slices thick-cut bacon, cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch chunks 1 teaspoon paprika 1/2 teaspoon garlic powder 1 bunch scallions, whites cut into 1/2-inch chunks, greens thinly sliced 1/2 cup coarsely crumbled blue cheese | |
| Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry. Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain. Increase the heat to medium high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally, until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally, until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more. Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately. | |
Unrated | |
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